Evaluation of the Proximate Composition and Functional Properties of Dioscorea dumentorum (Bitter yam) and Musa paradisiaca (Unripe plantain) Flour Blend for Instant Fufu

The study determined the proximate composition and functional properties of Dioscorea dumentorum (Bitter yam) and Musa paradisiaca (Unripe plantain) flour blend for instant fufu. The bitter yam and unripe plantain flour used in this study were washed, peeled, sliced into small pieces, dried in the desiccator, and milled separately into flour. The formulation of the blended flour was done into five different ratios for instant fufu (A=100BYF: 0UPF; B=70BYF:30UPF; C=60BYF: 40UPF, D=50BYF: 50UPF and E=0BYF:100UPF) and were taken for proximate and functional properties analysis with sample E as the control sample. Three objectives of the study with the corresponding research questions guided the study. An experimental design was used for the study. Statistical analysis (ANOVA) was used on Standard Deviations and Means values of duplicate samples, and Duncan Multiple Range Test was employed to separate means at a 0.05 level of significance. The result of the proximate analysis showed that the moisture content was highest in A(8.76%) and lowest in E(8.10%);the protein was highest in A(6.10%) and lowest in E(2.69%);the crude fat was highest in C(1.25%) followed by A(1.20%) and least in E(0.70%);the crude fiber was highest in A(1.93%)and least in E(0.5%);the ash value  was highest in E(3.29%) and least in A (2.29%);the carbohydrate value was highest in E(84.71%) and least in A(79.45%); the energy value was highest in E(355.88Kcal) and lowest in D(352.41Kcal). When compared with the control sample, sample D had the highest BD (0.8g/ml) while A had the least BD value(0.54Gg/ml); A came highest in WAC (295.72%) and SI value (4.96%) respectively and D showed lowest in the LGC (10%). The water absorption capacity, bulk density, swelling index, and least gelation capacity, which are the selected functional properties of the samples were best in A followed by B, C and D when compared with the control. The functional analysis of the flour shows that with an increase in substitution, there is increase in bulk density and least gelation capacity, while decrease in water absorption capacity and swelling index.   While all the samples have good proximate values and functional properties, when compared with control sample, A will support normal body growth, manage chronic diseases and be good at baking and producing infants’ complementary foods; C will also be good in culinary activities and D will give more energy for work. It is recommended that the food processing industries should encourage the processing of bitter yam and unripe plantain into flour blends suitable for producing shelf-stable and protein-enriched products required for health and nutritional benefits.